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Sending this to Yeastspotting.

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I bought three of Peter Rinehart's books, read them avidly, then vowed that they would not just sit on the shelf and provide inspiration. Instead I decided to work my way through the Artisan Breads book. I reckon if I can master all of these recipes ('master' might be too ambitious - let's aim for 'do a reasonable job of them') I just might be able to claim to be a breadmaker.

I've been keeping a diary with some pictures as I've gone on. The first three cunningly evaded the camera. Here is no. 4 'Pain au Levain', made on 6th December 2012.

I adapted this from a Dan Lepard recipe by reducing the sugar and adding some walnuts for some all important nutty crunch. This recipe makes lots of muffins, about 18-20 of the things, but it can also double as a simple moist cake mix, so you might like to line a tin with non-stick paper and make a tray-bake to freeze. Dan suggests eating straight away drizzled with lemon water icing. I usually halve the recipe to make 9 muffins and they freeze very well.  Once defrosted I give them a quick zap in the microwave and serve with some greek yoghurt.

Ingredients:

125g bran

Some of you will be aware that I am currently working as a contract baker for Dunbar Community Bakery, covering 4 nights of breadbaking each week.   I began this assignment in early January, and it is set to run until at least the end of March.   I am continuing to sell at 3 Farmers' Markets every month in addition to this contract work.

I walked into my specialty foods market, and there they were,  staring back at me.  Sitting next to the key limes and tangelos,  the yellow-orange skinned globes begged me to stick a nose in the display.  Bergmont orange season, short lived as it is, had arrived.  Almost without thinking, I tossed a few into my basket.

This week we again baked, a little late as usual, with the 3 GMA’s.  This weeks bread was banana bread.  We were flat out of deserts around here and had been forced to eat Russell Stover candies for a few days, not the best option. So, when I saw the GMA’s fine examples, I knew my apprentice had to chime in with her take.

Natural Levain loaves

"Old Dough" leavened loaves.

As promised on this thread:

http://www.thefreshloaf.com/node/31902/old-dough

Everyone who has grown up in an area where real snow storms are a common occurence and now lives in the KC area knows that many people here refuse to address the problems associated with snowfall. City budgets and snow removal staffing are commonly inadequate. People freak out, drive with uncommon foolhardiness, and create an economic bonanza for the auto body repair shops and tow truck companies. It didn't break my heart when I heard that classes were cancelled for today.

Ok so she is just out of the oven so I can not show the crumb yet but I will edit later to include crumb.

the two doughs

rolled out and ready to create "one loaf to rule them all!" Sorry geeked out there for second....

Hi there!

Today, I would like to talk about my favorite bread ---- Baguettes!

I love baking/eating baguettes...

I was into baguettes so much and I tried many recipes. I baked with a lot of different methods and finally I found the perfect one which worked in my kitchen, with my oven :-) 

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The other day, I baked baguettes with my favorite method for the first time in a long time, and...

Ok, I will be honest here.